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By Rick Barlupi
There is a hidden treasure in Chico that is one of the largest U.S. producers of Sun Dried Tomatoes in Olive Oil. Mooney Farms is built on a basis of using quality ingredients to create a line of gourmet healthy Mediterranean inspired Bella Sun Luci products at their plant in the Chico Airport business park. They won first place 2011 Innovation Award by the Food & Beverage Executive Magazine for their sun-dried tomato Bruschetta with fresh basil.
In 1994, Mooney Farms moved from Sonoma County to a larger production facility in Chico to meet the growing demand for their products. Recently remodeled and expanded, the 100,000 square foot rustic Italian style building surrounded by 200 year old olive trees offers visitors a beautiful tasting room and storefront. Sun dried tomatoes and olive oil have become their mainstream and the Mooney Family has winning recipes for their products on their website, www.mooneyfarms.com. There are over thirty authentic and easy to prepare recipes, my favorites are Stuffed Eggplant and Sun Dried Tomato Risotto.
In addition to having fantastic gourmet products, Mooney Farms is a great place to pick up gift baskets. For example, the Mediterranean Pantry ($45) includes their Bella Sun Luci Classic, Pesto, Ready to Eat Sun Dried Tomato Halves, California Extra Virgin Olive Oil, Sun Dried Tomato Risotto, Dulcetto Chocolate Pastry, Pinot Grigio Salami, and Tuscan Olive Oil soap. Need a few ideas for Christmas? Visit their company store and the friendly staff will create your own custom baskets and ship them UPS or order on-line. Taste the award winning products and pickup holiday gifts at 1220 Fortress Street, Chico, (530) 899-2661. Store hours are Monday-Friday 10a.m. to 4p.m. year round.
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By Melissa Wynn
This month’s road trip takes us back to the ranch and out to a little piece of heaven, 40 miles west of Red Bluff, known as “R” Wild Horse Ranch.
I arrived early on a Sunday afternoon with my niece, Allyson, and nephew, Darin, in tow and eager to explore. After a quick check-in at the General Store (open to the public) and dropping our bags at our cabin we were off to meet Charli Hand for a prearranged tour of the spectacular 22 square miles that comprise “R” Wild Horse Ranch. Charli is a bubbly, charming lady and a prime example of the family atmosphere that permeates every acre of this outdoor adventure wonderland. She took the time to drive us around to get acquainted with the layout and to introduce us to all the main attractions.
The highlight of the tour for me was, hands down, the stable area and covered arena. Owners at “R” Wild delight in the free use of over 50 horses kept in this area for our enjoyment. I couldn’t wait to saddle up so Charli graciously arranged a trail ride for us the following morning. This was done by a friendly drive by conversation with another ranch owner/wrangler. No major formalities here; my kind of place.
In another area, kids of all ages were buzzing about on every kind of ATV and motorized toy you can imagine. I thought Darin would wiggle right out of his seat when we learned that the ranch has over 900 acres dedicated to miles of tracks and trails just for these sports. Boys will be boys.
Allyson was most impressed by the community recreation center; the social hub of the “R” Wild family. Activities abound here. How about a dip in the heated pool or hot tub? Perhaps the pool tables, foosball , board or video games are more for you. Basketballs hoops and tennis courts are on the menu of fun as well. Live music dances, hayrides and bingo are all thrown in there somewhere now and then just to mix it up. We spent our entire first evening at the happening recreation center and each made new friends. No strangers at “R” Wild Horse Ranch.
For those looking for some relaxation, a separate lodge just for adults, with its own heated pool, sits atop a hill with a breathtaking, sweeping view from the huge patio that reaches its peak at sunset. This area also houses the 20 room motel for those wanting more modern accommodations. These rooms and are available to owners and their guests for an unbelievable $20 per night.
As if that were not enough, Charli next took us to meet Jerry of Adrenaline Adventures, another owner, that is the go-to guy for a guided hunt for everything from Quail and Black Tail Deer to Wild Boar and Black Bear. Of course “R” Wild has shooting and archery ranges for target practice and even skeet shooting for those that prefer a non-living, moving target. They thought of everything.
Adding to the experience for lovers of the outdoors, Beegum Creek runs through the ranch and this where the kids and I opted to enjoy the picnic dinner that we’d brought along, just us and the dragonflies. The road in was a little rough for my small car but no real worries. When I left through the gate, Brian, from security, assured me that he would be along to make sure we made it out safely before dark. What a caring staff! Beegum Creek is great for fishing or splashing around in one of the swimming holes. More fishing is available in the always-stocked Tom Sawyer Pond in yet another gorgeous area of this gated outdoor paradise.
Long after dark, wet from our late night dip in the pool, we returned to our simple cabin (twin beds for five and a half-bath). We read awhile from the books we borrowed from the rec center. We soon drifted off to dreamland to the melody of the frog and cricket song; a soothing end to our fun filled day.
Early the next morning we met with Bernadette at the stables for our unforgettable trail ride. The staff carefully chose the gentlest mounts for Darin and Ally since they are beginners and at the ranch safety is priority number one. Four thousand acres of “R” Wild Horse Ranch are dedicated to unrivaled equestrian adventure. Bernadette chose a route that graced us with outstanding views, narrow trails, hills to climb and creek beds to cross just to ensure that we got a taste of each terrain there is to choose from. I wished it would never end.
“R” Wild Horse Ranch has something for everyone that loves to play outside. I thought the price to become an owner with a deeded interest was simply unbelievable. For a down payment of $2500 and $985 in annual fees, one can become an owner and part of the “R” Wild family. Unlike a timeshare that allows you to visit a few weeks a year, “R” Wild is yours and you are free to visit as often you like, whenever you like. Ownership allows you (and your guests for $20 per night) to enjoy all the amenities including the horses, shower houses, community kitchens, playground and so much more. Owners are also welcome to store their RVs, horse trailers, ATV ect. free of charge in a security monitored fenced in area. I was informed on the tour that ”With 156 RV sites with full hook ups, 148 cabins, the motel and campgrounds availability has never been an issue”. For the most economical way, ”R” Wild Horse Ranch is certainly my personal top pick of the summer, enjoy it all in Northern California. We had a blast.
Interested in owning a little piece of heaven? Local realtor® Charli Hand can further help you at 1-866-726-2494 where you can even schedule a tour that includes a complimentary 1 night/2 day stay. See for yourself how much “R” Wild Horse Ranch offers for so little. Visit their website at www.rwildhorseranch.net. The ranch is located at at 6700 Hwy 36. approximately 40 miles west of Red Bluff.
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Better Forage, Better Beef ~ By Michelle Wolf
The past few articles I have focused mainly on beef production and the management of the animals at Five Dot Ranch. The other side of the farming operation is forage production. High quality forage is recognized as an important requirement for maintaining maximum production of cattle. Adequate roughage is needed in cattle diets to provide good rumen function. As more roughage is fed, the energy density of the diet is reduced. High quality forage allows the animal to consume adequate forage while increasing energy intake to maximize production. Five Dot Ranch is very proud that the natural boxed beef program initiated in 2005 offers the consumer quality beef that is born, raised and fed only in California. Therefore, the caliber of forages we produce for these animals is equally important. Forage quality can be defined as the extent to which forage has potential to produce a desired animal response. Palatability; will the animal eat the forage? Animals select one forage over another based on smell, feel and taste. Intake; how much will they eat? Animals must consume adequate quantities of forage to perform well. Typically, the higher the palatability and quality, the higher the intake. Digestibility; how much of the forage will be digested? Digestibility varies greatly. Immature leafy plant tissues may be 80-90 percent digested, while less then 50 percent of mature, stemmy material is digested. Nutrient content; once digested, will the forage provide an adequate level of nutrition? Animal performance is the ultimate test of forage quality. As you can see, there are many factors that play into the production equation of both cattle and forages. I hope this article will shed some light for you on the value of purchasing quality local products. Yes, it is likely you are going to have to spend a few dollars more for that steak or bale of hay. I hope after reading this article you will understand why and remember the old cliché, you get what you pay for.
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by Eileen Majors
Okay, so I did not actually go to the ranch this month, but I went to the Plumas Sierra County Cattlewomen’s potluck luncheon and learned a whole lot about the ranching lifestyle and ate some great food. It was a chilly spring day when I took the ride out to be a guest for lunch with the Plumas Sierra County Cattlewomen. As if through a link to the past, I drove into downtown Vinton, home of the Cattlewomen sponsored Cowboy Poetry Show held each year. It is a scene from the past as you ride past Wiggins’ Trading Post, where it looks as if many a horse has been hitched while the rider stopped for groceries and supplies. If you get near the place, stop in. An old fashioned butcher shop and grocery store will take you back to the day and the nostalgic setting offers a nice selection of sporting goods for those headed to the lake. I was pleased to meet up with proprietor Shirley Wiggins at the luncheon.
As each Cattlewoman unpacked their potluck dish to compliment the monthly hostess’ choice for a beef dish, I knew I was in for a real treat. That turned out to be an understatement. After the opening prayer and Pledge of Allegiance which started the meeting, energized members accounted tales of their recent and upcoming volunteer efforts, many within the schools, that promote the beef industry and the ranching lifestyle they hope to preserve for future generations.
We heard from Flinda Hicks who shared these facts and a favorite beef recipe.
1. America’s farming and ranching families raise cattle to provide you with the delicious, healthful beef you love.
2. We believe quality beef begins with quality care, which is why we work hard to keep our animals healthy, safe and secure.
3. We pride ourselves on providing delicious, wholesome food. Lean beef is a powerful protein.
4. Less than 1 percent of the US population raises the food that feeds people here and abroad..
5. We care for all our animals 365 days a year, often at all hours and in all weather conditions.
6. We care for the land because it is our livelihood and legacy for future generations.
7. All cattle spend the majority of their lives eating grass in pastures.
8. Most beef is considered natural, meaning it is minimally processed and contains no additives.
9. Rigorous safety inspections and strict government guidelines ensure the safety on the highest of levels.
10. Our goal is to bridge the gap between ranchers who raise beef and the consumer.
*** For more information regarding the beef industry, talk to a CattleWoman or Cattleman. We have many real stories to share.
Remember “We Care” and “We’re Capable” of raising safe nutritious beef while caring for our animals and the environment.
Lime-Marinated Flank Steak with Stuffed Poblano Peppers
Submitted by Plumas Sierra County CattleWomen
- 1 can (14-1/2 ounces) Ro*Tel Original Diced Tomatoes & Green Chilies
- 3/4 cup chopped fresh cilantro, divided
- 1/3 cup fresh lime juice
- 2 tablespoons olive oil
- 1 beef flank steak (about 1-1/2 pounds)
- 2 cups cooked brown rice
- 1 can (15 ounces) reduced-sodium or regular black beans, drained and rinsed
- 6 medium poblano chili peppers (about 4 inches long)
Toppings:
- Toasted shelled pepitas (pumpkin seeds), crumbled queso frescos and lime wedges (optional)
Methods/steps
Drain tomatoes, reserving juice for marinade. Set aside diced tomatoes with green chiles.
Combine reserved tomato juice, 1/2 cup cilantro, lime juice and olive oil in medium bowl. Cover and refrigerate 1/3 cup marinade for rice. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Combine rice, reserved 1/3 cup marinade, diced tomatoes, black beans and remaining 1/4 cup cilantro in medium bowl. Season with salt and pepper, as desired. Set aside.
Cut slit lengthwise down 1 side of each poblano pepper to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, being careful to keep peppers intact. Spoon rice mixture evenly into peppers. Wrap each tightly in aluminum foil to seal.
Remove steak from marinade; discard marinade. Place steak in center grid over medium, ash-covered coals; arrange peppers around steak. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill 16 to 21 minutes) for medium rare to medium doneness, turning occasionally. Grill peppers, covered, 25 to 30 minutes (20 to 25 minutes on gas grill) or until peppers are tender and filling is heated through, turning occasionally.
Carve steak across grain into thin slices. Remove peppers from foil. Serve peppers with steaks and toppings as desired.
Additional Tips
Recipe Source: The Beef Checkoff and ConAgra Foods
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By Michelle Wolf
Man’s best friend. The tradition of cattlemen using dogs to help them with their day to day activities on the ranch continues. Coming into the 21st century what has changed with tradition is the variation in breeds. You could ask several different ranchers from California to the Midwest what is the best breed of dog to work livestock and you would not get the same answer twice. Over the past 10 years, mixed breed dogs have become more popular with livestock owners. It is due to the fact that ranchers are learning that certain breed characteristics are more suitable for different working environments. Dogs are born with a certain amount of natural toughness, balance and bite. Instead of letting mixes happen naturally, quality breeders are harnessing the positive attributes of multiple breeds so they will enhance the unique features that produce quality animals. These individuals work hard to determine the best crosses and build confidence along with trust in each dog to bring out the best in them. It is difficult to impossible to make a weak dog tough, but it is possible to weaken a dog that is too aggressive.
All in a day’s work at Five Dot Ranch. Often times the cowboys will start their day before sun up and not return until late in the evening. There are pastures to be gathered, pens to be sorted, trucks to be loaded and processing to be done, so the days can be very long. Dave Ward is a cowboy who has been with the ranch since 2003. Dave depends on his four-legged friends each day to help him complete his jobs timely and efficiently. He is well aware of the fact that there is no equal. No technology will replace the basic instinct and energy of a good dog. Uno and Bingo are two of his favorites. Dave also states that with a good dog you can handle cattle with less stress. It saves time, which saves money, and they make the job more enjoyable. Until next time.
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By: Michelle Wolf
Five Dot Ranch
For most cattle operations, this is one of the busiest times of the year. There are many decisions to be made in a rather short amount of time. Cattlemen have to know what their objectives are for the next season and make detailed choices at this time, that will affect the next year’s profitability.
There are several types of cattle operations: cow-calf, seed stock, stocker and feedlot. Each one of those entities is going to have different objectives. A cow-calf operation maintains a breeding herd of cows, replacement heifers (young females) and bulls. Steer calves and most heifer calves are sold, but some may be selected to enter the breeding herd. Calves are sold at weaning (typically 205 days of age).
Seed stock production is a specialized cow-calf operation that produces purebred or registered cattle. The goal of seed stock production is to make genetic improvements in cattle that benefit the entire beef industry. Improvements in purebred cattle are documented through extensive records maintained by both the individual rancher and breed organizations. The animals from seed stock producers are marketed as bulls and or replacement heifers to cow calf producers or “commercial cattlemen”.
Stocker operations grow steer and or heifer calves and sometime yearlings. Generally, the animals are purchased following weaning at approximately 500-600 lbs. These animals will then be turned out on range land or other roughage sources that can support their nutritional needs. They are maintained until the cattle have gained 300-400 lbs, and then sold to a back grounding facility. This kind of operation will be at its peak season when the grasses are rich in nutrients.
Back grounding facilities or often called ‘feedlots’, have a bad reputation these days. The media has played such a negative roll in painting a disgusting picture for the consumer. Therefore, cattlemen face a huge challenge to explain that yes, there is always going to be a few bad eggs, but as a whole the industry is not bad. For instance, in Lassen County we do not have nutrient rich grass 365 days a year. In order to maintain herd health and insure consistency for the consumer, there are adjustments that have to be made. Each year at weaning time, the animals that are selected for the natural program, are turned out on various pastures and leases for approximately 15-18 months. Depending on what herd and what time of the year it is, the animals might stay in the county or be transported to one of Five Dot’s other ranches in the valley to utilize the green grasses. Toward the end of that period of time, the animals receive supplements of chopped hay, rice bran and barley. This ensures us that we are going to have a consistent product to sell and the consumer is going to have a great eating experience.
Five Dot Ranch is one of the elite. There are few operations that have been able to successfully integrate all of the various principles of the industry into one family owned ranch for 7 generations. They currently operate an all natural pasture to plate program that is certified by the USDA along with a retail beef store front in Napa, CA.
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